Operation - JAC HF Originalanleitung

7

OPERATION

Pre-settings:
The table below provides recommended settings. However, the nature of the dough and the moulding
to be obtained must be taken into account. Trial and error is therefore often necessary and it is
essential to take into account the relationships between each of the settings.
For instance, insufficient rolling or elongation which is too tight results in an unattractive dough piece.
Rolling is adjusted with the upper handwheel (fig.3, n°8) (rotate clockwise to bring the rollers closer
together).
Elongation is adjusted with the lower handwheel (fig.3, n°12) (rotate clockwise to tighten the
elongation plate).
300 g baguette
300 g short
400 g long loaf
520 g loaf
800 g short loaf
1.8 kg long loaf
1.8 kg short loaf
50 g long roll
The resulting quality of moulding is dependent not only on the settings, but also on factors including:
- The aptitude of the dough to be moulded properly (sufficient but not excessive proofing,
"strength" but not excessive, etc.).
- A well-presented dough piece with a regular shape.
NOTE:
In order for the dough to be moulded and elongated properly, it is essential to flour:
- The box belt.
- The elongation belt.
A. Twist the mushroom (emergency stop) button ¼ turn to the right if it has not been released (fig.10).
B. Press the START button to start the machine (fig.11).
C. Insert the dough pieces into the secure infeed chute (fig.12).
D. Collect the moulded dough pieces from the delivery belt (fig.13).
E. Press the STOP button to stop the machine (fig.14).
F For reasons of food hygiene, under no circumstances must dough or flour left on the top of
t the machine or outside it, be reused or reintroduced into the food chain.
Rolling Elongation
19
19
18
18
16
14
16
12
11
11.5
15
17
14
15
12
8
15.5
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